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Vegan Lentil Moussaka

A special dish for any special occasion. Whether to amaze your dinner guests or to celebrate something at home, this Greek-inspired dish will perfect. Filling, full of nutritious goodies, it is good for the body and the soul.

Channel your inner Greek Goddess/God by creating this delicious dish!

90 mins

4 people



1 kg peeled potatoes
3 large aubergines
To brush, a few spoons of Mr Organic Extra Virgin Olive Oil
Sea salt & pepper to sprinkle
1 Tbsp of Mr Organic Extra Virgin Olive Oil
1 large onion, chopped
2 cloves of garlic minced
2 bay leaves
2 tsp dried thyme
1 tsp oregano
1 tsp paprika powder
1 tsp maple syrup
Pinch of cinnamon
Salt & Pepper to taste
2 tbsp vegan butter
500ml soy milk
1 Tbsp cornstarch
2 Tbsp nutritional yeast
Pinch of nutmeg
Salt & Pepper to taste


1. Preheat the oven for 200C.
2. Slice the aubergines in length wise and cut the potatoes into 1cm thick slices. Arrange all on 2 baking sheets. Lightly brush with oil, sprinkle with salt and pepper. Baker for 20 minutes.
3. Now comes the lentil mix: heat the oil in a pan and ad the onion & garlic. Cook it for 5 minutes. Add the tomato puree, chopped tomatoes and all the spices. Cook it for 5 more minutes. Finally add the lentils and simmer everything for 5 minutes.
4. Quickly make the béchamel sauce by adding everything in a sauce pan and on a low heat stir until it thickens.
.5. Now comes the assembling: Grease the baking dish. Arrange half the potato and aubergines on the bottom. Add the lentil mix and top it with the remaining potatoes & aubergines. Finish it off with the béchamel sauce.


Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Mr Organic product
Tomato Puree
Mr Organic product
Italian Chopped Tomatoes
Mr Organic product
Mr Organic logo TRANSPARENT

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